Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo

► The ecology of Galician chorizo made with and without starter cultures was studied. ► Real-time PCR was used to monitor the Lactobacillus and Staphylococcus community. ► (GTG)5-PCR clustering was used to characterize bacterial community at strain level. ► Lactobacillus sakei LS131, Staphylococcus equorum SA25 and Staphylococcus saprophyticus SB12 dominated ripening. ► Staphylococcus epidermidis SA49 did not succeed in dominating ripening over native microbiota.